It is important for the egg whites to be beaten successfully that they are free from any speck of yolk. This is because egg yolks contain fat which inhibits air incorporation.
If, when separating the eggs, some yolk falls into the white, remove it either by scooping it out using a bit of a broken shell, or by touching the yolk with the corner of a damp towel (the yolk will stick to the towel).
Note: If too much yolk has landed in the whites, you'll need to discard the whites and start again.
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